My first smoked pork belly [pics]

[MrB]

Only a small pork belly, skin removed.
Brined for three days in 0.75% pink salt solution.
Remove and pat dry.
Meatheads Memphis Dust for 24 hours.
Smoker set at 105 C (220 F).
7.5 hours. Apple wood smoke.
Internal temperature finished at 82 C (180 F).
Served with roast potato, kumara (sweet potato), parsnip, pork crackle, apple sauce and gravy.
Perhaps a tiny bit overcooked, but delicious none the less.

At the start of the cook:


Done:

[Huskee]

Looks tasty, how was the salt level?

[MrB]

I was a bit worried about the salt level.
I had been aiming for 0.5% but accidentally went over.
It was fine though.
I will measure more accurately next time and try 0.5%.

[RonB]

I agree - tasty lookin'.

[Sweaty Paul]

Gorgeous looking cook. Making my diet harder.

[klflowers]

Man oh man, that looks good. Pork cracklins??? Oh my.

[NapMaster]

That cook looks awesome.

[MrB]

Thank you all.
We enjoyed every last bit of it.

[Elton's BBQ]

Looks really good indeed!
Are you aiming for 0.5% salt relative to the weight of the porkbelly?

[MrB]

0.5% brine solution using Prof. Blonder's Wet Curing Calculator.
The weight of the meat was the determining factor resulting in the 3 days.

[HawkerXP]

Very nice!

[BRic]

Wow that looks good !

[Troutman]

Nice looking belly for sure, gorgeous bark. I also like the way you matched the richness of the fatty belly with something sweet, good pairing !!

[Attjack]

For some reason I was expecting to see bacon.

[Thunder77]

You had me at pork cracklings! 😎